Cashew and Coconut Egg Curry | How to make Cashew and Coconut Egg Curry

By Krishna Priya  |  24th Sep 2016  |  
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  • Cashew and Coconut Egg Curry, How to make Cashew and Coconut Egg Curry
Cashew and Coconut Egg Curryby Krishna Priya
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

42

0

About Cashew and Coconut Egg Curry Recipe

A spicy creamy twist to the regular egg curry to give a rich flavour.

The delicious and mouthwatering Cashew and Coconut Egg Curry is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Cashew and Coconut Egg Curry is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Cashew and Coconut Egg Curry. Krishna Priya shared Cashew and Coconut Egg Curry recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Cashew and Coconut Egg Curry. Try this delicious Cashew and Coconut Egg Curry recipe at home and surprise your family and friends. You can connect with the Krishna Priya of Cashew and Coconut Egg Curry by commenting on the page. In case you have any questions around the ingredients or cooking process. The Cashew and Coconut Egg Curry can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Cashew and Coconut Egg Curry with other users

Cashew and Coconut Egg Curry

Ingredients to make Cashew and Coconut Egg Curry

  • eggs - 2 (Boiled)
  • For curry paste :
  • ginger - 1 inch
  • garlic - 1 full peeled
  • green chillies - 4
  • coconut - 1/4 of medium sized coconut
  • cashews - 10
  • tomato - 2
  • coriander - 5 to 10 strands
  • fennel seeds - 1 teaspoon
  • For frying:
  • oil - 1 tablespoon
  • mustard seeds - 1 teaspoon
  • fennel seeds - 1 teaspoon
  • cloves - 2
  • cinnamon - 1 inch stick
  • elaichi - 1

How to make Cashew and Coconut Egg Curry

  1. Take all the ingredients for the curry paste in a mixie jar and grind to a smooth paste.
  2. In a kadai heat oil, add mustard seeds, fennel seeds, cinnamon, cloves and elaichi. Allow it to splutter.
  3. Add in the ground mixture and fry till the raw smell leaves. Add some water and let it boil till it gets cooked and thickens.
  4. Cut boiled eggs into 2 or 4 pieces and add it to the curry and remove from the heat.
  5. Serve hot with roti or rice.

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